Venison, Sausage, and Black Bean Chili

Venison, Sausage, and Black Bean Chili
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1 cup water
  • Jalapeño pepper slices (optional)
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 cup water
  • + 23 more ingredients
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cumin
    • 1 cup chopped plum tomato (about 2 medium)
    • 2 tablespoons ancho chile powder
    • Jalapeño pepper slices (optional)
    • 2 tablespoons tomato paste
    • Cooking spray
    • 2 cups chopped onion (about 2 medium)
    • 2 cups chopped onion (about 2 medium)
    • ¼ cup (1 ounce) crumbled goat cheese
    • ¼ cup (1 ounce) crumbled goat cheese
    • ½ teaspoon kosher salt
    • ¼ pound spicy chicken sausage
    • 3 garlic cloves, minced
    • ¼ pound spicy chicken sausage
    • 1 pound boneless venison loin, trimmed and cut into 1/2-inch pieces
    • 2 tablespoons tomato paste
    • 2 cups fat-free, less-sodium chicken broth
    • 2 cups fat-free, less-sodium chicken broth
    • 1 cup chopped plum tomato (about 2 medium)
    • 2 tablespoons ancho chile powder
    • Cooking spray
    • 1 pound boneless venison loin, trimmed and cut into 1/2-inch pieces

1. Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; sauté minutes or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; co...

View full recipe at My Recipes

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